Fresh Corn Risotto with Shrimp and Salsa Verde
Servings Prep Time
6servings 30minutes
Cook Time
55minutes
Servings Prep Time
6servings 30minutes
Cook Time
55minutes
Ingredients
Risotto
Shrimp
Salsa Verde
Instructions
Shrimp
  1. Peel shrimp and reserve the shells. Combine the shrimp with the oil and vinegar 1/4 tsp of salt and 1/8 tsp black pepper.
  2. Marinate in fridge for about 1 hour while you prepare the rest of the meal.
Salsa Verde
  1. Add all salsa ingredients in a blender or food processor and pulse until finely chopped. Set aside.
Risotto
  1. Peel shallots and reserve skins. Chop shallots finely.
  2. Cut kernels off the corn cobs and reserve cobs.
  3. In a Dutch oven melt the butter and add the shallot skins and the shrimp shells. Saute about 3 minutes then add corn cobs, broth, water, parsley, thyme, rosemary and bay leaf. Bring to a boil, reduce heat and simmer for about 20 minutes. Strain stock through a sieve into a separate pot. Discard solids.
  4. Heat remaining 2 tsps olive oil in a sauce pan large enough to hold the final dish. Add shallots and cook over medium heat about 3 minutes. Add the rice and cook another 2 minutes stirring. Add the wine and let it evaporate while continuing to stir.
  5. Add 1/2 cup of stock and cook, stirring for a few minutes until stock is absorbed. Continue adding stock 1/2 cup at a time and stir while it is being absorbed. This will take about 30 minutes. Add the corn kernels with the last stock addition. Cook about 5 minutes, then add 1/4 cup of the Parmigiano Reggiano and remaining 1/2 tsp salt and 1/8 tsp pepper.
  6. Set risotto aside and keep warm while you sear the shrimp.
Seared Shrimp
  1. Heat non-stick skillet over medium high heat. Sear shrimp quickly in one layer. This may take about 3 minutes. Do not over cook or the shrimp will become rubbery and tough. As soon as shrimp turn pink and opaque they are done.
  2. To serve, transfer risotto to a large bowl. Top with shrimp and remaining grated cheese. Pass the Salsa Verde on the side.

Share this: